Olio Vabro
Extra virgin olive oil made from native Tuscan olives, certified Toscano IGP and DOP Terre di Siena.
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Producers · Loc Casa del Corto Piancastagnaio (SI)
Extra virgin olive oil made from typical Tuscan olives, such as Leccino, Moraiolo, Pendolino and Correggiolo, cold-pressed within twenty-four hours of harvest so that the fruit's characteristics and nutritional values remain unaltered. That slight, sharp note felt in the throat with Vabro and Bourbon del Monte extra virgin olive oils is what is described as "a touch of extra flavour".
Eccellenza Italianacertificata 2026–2027ID 1104
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The place
On the slopes of Monte Amiata, near the Val d'Orcia, Frantoio Vabro has carried forward the tradition of Tuscan extra virgin olive oil for over forty years. A family-run company, it works native olives – Frantoio, Leccino, Pendolino and Moraiolo – hand-picked and cold-pressed within twenty-four hours, using state-of-the-art equipment at temperatures below 27°C. The result is oil certified IGP Toscano, DOP Terre di Siena and Biologico ICEA, under the Vabro and Bourbon del Monte brands, stored in stainless steel under nitrogen. Alongside its own production, the mill offers third-party milling, bottling and label customisation services.
The origin
For over forty years, Frantoio Vabro has carried forward the tradition of Tuscan extra virgin olive oil near the Val d'Orcia.
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Location
Frantoio Vabro is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
What is made here
Services and features
Extra virgin olive oil made from native Tuscan olives, certified Toscano IGP and DOP Terre di Siena.
A line that includes Bourbon del Monte Le Colline oil and the ICEA-certified Bourbon del Monte Biologico.
The proof
Why you can trust it
Frantoio Vabro is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
The olives are picked by hand directly from the tree, a method that preserves the integrity of the fruit and the quality of the oil.
The new-generation plant presses the olives within twenty-four hours of harvest, at a temperature below twenty-seven degrees, to keep the organoleptic qualities intact.
The oil is kept in stainless steel tanks under nitrogen, a technique that protects the product from oxidation and extends its freshness.
Frantoio Vabro guarantees oil certified Toscano IGP, DOP Terre di Siena and Biologico ICEA, with a dedicated service for milling organic olives.
Cold pressing for outside producers, bottling and packaging, always carried out below twenty-seven degrees.
Custom label design with printing support for businesses, favours and special occasions.
Shop at the mill and online store with shipping across Italy and abroad.